Barbouzard sits at 1700 K Street NW in Northwest Washington, founded by Nasr El Hage, Nellie Elana Gebrail, and Dany Abi-Najm as a French-Mediterranean restaurant built around what they describe as an aura of mystery and exclusivity. Chef Cedric Maupillier leads the kitchen, blending French technique with Mediterranean ingredients.
The space operates as a day-to-night concept, moving from lunch and dinner into an elevated lounge with its own cocktail and wine program. The menu leans on seafood and meat mains alongside vegetarian options, with house-made jams and desserts rounding things out, and sourcing built around peak-season, hand-selected ingredients.
Regulars point to the seafood, the service, and the room itself — an elegant, high-energy space with live music that's become a go-to for special occasions.
The space operates as a day-to-night concept, moving from lunch and dinner into an elevated lounge with its own cocktail and wine program. The menu leans on seafood and meat mains alongside vegetarian options, with house-made jams and desserts rounding things out, and sourcing built around peak-season, hand-selected ingredients.
Regulars point to the seafood, the service, and the room itself — an elegant, high-energy space with live music that's become a go-to for special occasions.